Creamy Garlic-Thyme Custards

[Guest guest]

I enjoy my herbs and this is very tasty.

Mark

 

Creamy Garlic-Thyme Custards

 

2 heads garlic

2 tsps. olive oil

2 tsps. chopped fresh thyme or 1/2 tsp. dried thyme

salt and pepper

1 cup whipping cream

3 eggs

1/4 tsp. cayenne pepper

4 fresh thyme springs to garnish

 

Cut the top off each garlic head, place on a large

piece of foil, drizzle with olive oil and sprinkle

with thyme, salt and pepper. Enclose in foil and roast

in a 400 degree oven for about 45 minutes or until

soft when squeezed. This is more covenient to bake in

toaster over if you have it. Unwrap and cool. Garlic

can be roasted up to 1 day ahead, covered and

refrigerated.

Whip whipping cream, eggs, 1/2 tsp. salt, 1/4 tsp.

black pepper and cayenne. Squeeze garlic into it.

Blend until smooth.

Pour into four buttered 6 oz ramekins or cusard cups.

Place in a shallow pan and pour boiling water halfway

up the sides of the ramekins. Bake in a 275 degree

oven for about 1 hour or until centres of custards are

firm to the touch.

Custards can sit at room temperature for up to 2 hours

before serving. To reheat, place in water bath again,

cover and simmer for about 10 minutes or till hot

throughout. Serves 4.

 

 

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